Four skewers of satay chicken served with spicy peanut sauce.

Four skewers of satay lamb served with spicy peanut sauce

Deep fried king prawns with fish roe & wasabi mayo.

Squid rings with curry mayonnaise.

Baby squid with a sweet and spicy chilli sauce.

Deep-Fried Scallop, Salted Egg Yolk and Banana Roll, a perfect balance of sweet and savoury.

With red chilli & crispy garlic.

Shredded aromatic duck with cucumber & spring onion.

Sautéed with fruity sauce and sesame seeds.

Cooked with oat cereal, salted egg yolk and Thai red chilli

Served with seasonal salad (Available from 17th May)

Cooked with garlic, shallots, Thai chilli and salted egg yolk

(Available from 17th May)

Malaysian hawker food stall favourite. Hor fun, king prawns, Chinese sausage, eggs, chives and bean sprouts stir-fried with pork fat over a high heat for plenty of wok hei.

Simple and tasty. Yakisoba noodles with shredded chicken, beansprouts, and soy sauce.

Kam Heong in Cantonese literally translates to “golden fragrance” - alluding to the incredible aroma of the fried curry leaves. Udon noodles, minced pork, king prawns, fish cake, shredded white cabbage, stir-fried in pork fat.

Hawker stall classic. Literally translates to "smooth egg noodles". Hor fun is quickly stir fried in pork fat, before a velvety egg gravy with vegtables and seafood is poured over, Served with sweet pickled green chillies. Savoury and comforting. 

Known as birthday mee in Penang to wish the birthday boy or girl longevity. Boiled yellow egg noodles, fish cake, sliced chicken, king prawns, boiled egg and bean sprouts in a chicken broth.

On-the-bone Nyonya chicken curry, beansprouts 

Wonton dumplings, tenderstem vegetable, sweet soya sauce.

Served with Danny's signature Beef Curry, reputed to be good enough to be included in the last meal wish list.

Malaysian fried rice. King prawns, crispy ikan bilis (crispy anchovies), shredded lettuce and sambal sauce. Topped with a fried egg.

Grilled sea bass fillet with hot and sour curry sauce, aubergine, tomato, okra and grilled bell pepper.

Grilled sea bass with hot and sour curry, aubergine, tomato, okra and grilled bell pepper.

Made with corn-fed chicken thigh and generous amounts of lemongrass, shallots and coconut milk. 

Strips of crispy boneless chicken thighs served with fresh fruits and a creamy chilli sauce.

2 Jumbo prawns with fresh pineapple pieces.

2 Jumbo prawns cooked in Chef Danny’s special spicy sauce.

Ramen noodles, shiitake mushroom, bamboo shoot and ja choi.

Tofu in a hearty, spicy sauce with mushrooms, preserved vegetables and fermented bean paste.

A vegan version of our Melaka Laksa with an aromatic mushroom based broth and tofu puff; with an array of vegan toppings and rice vermicelli noodles. 

A vegan version of the Malaysian hawker classic. Hor fun rice noodles, mushroom, chives and bean sprouts stir-fried over high heat with plenty of wok hei.

Served with white cabbage, tofu puffs, okra, aubergine, fine bean, beansprouts, mock prawns. In a rich veg based broth

(Available from 17th May)

Velvety soft aubergine with shrimp paste, red chilli, tamarind juice.

With chilli, salt & pepper.

A combination of fried pumpkin, sweet potato and courgette. 

Fried okra with shrimp paste, red chilli and tamarind juice. 

Chinese water spinach fried with sambal. 

Fried with Fu Yee (fermented bean curd) and chopped chillies. 

(Pre-order or subject to availability)

Whole cod fish head & cod cheek, aubergine, tomato, okra, dried bean curd, chilli, Melaka curry laksa base, fish balls, bean curd fish cake, prefect for three to share.

Marinated in Mongolian sauce made from black peppercorn and chillies.